Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
Spanakopita — Spinach Pie
Crispy, flaky phyllo dough embraces a savory spinach and feta filling in this classic Greek pie. A satisfying dish that's perfect for sharing!
The Key Move
Brush each layer of phyllo dough meticulously with olive oil to achieve a perfectly crisp and golden crust.
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The Setup
- Baking Dish9x13 inch
- SkilletLarge
- Mixing BowlLarge
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/1)
The Spice Blend (0/1)
Phyllo dough is tearing.
Keep the phyllo dough covered with a damp towel to prevent it from drying out.
Spanakopita is soggy.
Make sure to squeeze out excess moisture from the spinach before adding it to the filling.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
SAUTE
Prep aheadSauté the chopped onion (½ cups) in 2 tablespoons of olive oil (¾ cups) until softened.
Onions are translucent
ADD
Prep aheadAdd the spinach (1 lb) to the skillet and cook until wilted.
REMOVE
Prep aheadRemove from heat and let cool slightly.
COMBINE
Prep aheadIn a large bowl, combine the spinach (1 lb) mixture, feta cheese (8 oz), eggs (2 large), dill (¼ cups), nutmeg (¼ tsp), salt (½ tsp), and pepper.
BRUSH
Brush a 9x13 inch baking dish with olive oil (¾ cups).
LAYER
Time-sensitivePlace one sheet of phyllo dough (1 lb) in the dish, brushing with olive oil (¾ cups). Repeat with 5 more sheets.
Work quickly to prevent the phyllo from drying out.
Each layer should be lightly coated with oil
SPREAD
Spread the spinach (1 lb) mixture evenly over the phyllo layers.
LAYER
Time-sensitiveTop with another 6 sheets of phyllo dough (1 lb), brushing each with olive oil (¾ cups).
Ensure the top layers are well-oiled for a beautiful golden crust.
SCORE
Score the top layer of phyllo into squares or diamonds.
BAKE
Bake for 35-40 minutes, or until golden brown and crispy.
Golden brown and crispy • A rich, savory aroma fills the kitchen
COOL
Let cool slightly before serving.
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